Pasta with grilled vegetables

Ingredients

• 250 g thin eggplant
• Salt
• 6 tomatoes
• 2 Garlic cloves
• 1 white onion
• 1 tbsp capers
• pepper (coarsely ground)
• 2 tbsp olive oil
• 400 g short tube pasta

Instructions

1. 1.

   Clean, wash the eggplants, halve them lengthwise and slice crosswise into thin pieces. Mix the eggplant with 1 tbsp salt in a bowl and let sit. Meanwhile, score the tomatoes crosswise and pour boiling water over them in another bowl. Let the tomatoes soak for 1-2 minutes, then rinse with cold water and peel. Halve and core the tomatoes, cut the flesh into pieces. Peel the garlic and slice it. Peel the onion and roughly chop it. Turn on the oven grill. Rinse the eggplant in a sieve under cold water, drain and pat dry. Spread the eggplant, tomatoes, onions, garlic, and capers on a baking sheet. Season with a little salt and plenty of pepper, then drizzle with olive oil. Grill the vegetables on the upper second rack for 8-10 minutes.

2. 2.

   Meanwhile, cook the short tube pasta in plenty of boiling salted water according to package instructions until al dente. Drain the pasta, let it dry briefly, and return it to the pot with the grilled vegetables. Mix briefly and serve on plates.